CN104522820B - A kind of mixing fruits and vegetables fermented product and preparation method thereof - Google Patents
A kind of mixing fruits and vegetables fermented product and preparation method thereof Download PDFInfo
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- CN104522820B CN104522820B CN201510025752.8A CN201510025752A CN104522820B CN 104522820 B CN104522820 B CN 104522820B CN 201510025752 A CN201510025752 A CN 201510025752A CN 104522820 B CN104522820 B CN 104522820B
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 81
- 238000002156 mixing Methods 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 66
- 230000004151 fermentation Effects 0.000 claims abstract description 66
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 62
- 239000012530 fluid Substances 0.000 claims abstract description 60
- 239000007788 liquid Substances 0.000 claims abstract description 52
- 239000000047 product Substances 0.000 claims abstract description 49
- 241000186660 Lactobacillus Species 0.000 claims abstract description 34
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 34
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 31
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 25
- 150000001875 compounds Chemical class 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims abstract description 16
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 14
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 12
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 12
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 12
- 108010059892 Cellulase Proteins 0.000 claims abstract description 11
- 229940106157 cellulase Drugs 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000006228 supernatant Substances 0.000 claims abstract description 6
- 235000013311 vegetables Nutrition 0.000 claims description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 239000001963 growth medium Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 102000008186 Collagen Human genes 0.000 claims description 10
- 108010035532 Collagen Proteins 0.000 claims description 10
- 229920001436 collagen Polymers 0.000 claims description 10
- 239000002054 inoculum Substances 0.000 claims description 10
- 230000001580 bacterial effect Effects 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 9
- 210000004243 sweat Anatomy 0.000 claims description 9
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 7
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 7
- 240000002319 Citrus sinensis Species 0.000 claims description 7
- 240000008067 Cucumis sativus Species 0.000 claims description 7
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 7
- 241000220225 Malus Species 0.000 claims description 7
- 241000220324 Pyrus Species 0.000 claims description 7
- 235000021017 pears Nutrition 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- 235000011430 Malus pumila Nutrition 0.000 claims description 5
- 235000015103 Malus silvestris Nutrition 0.000 claims description 5
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 5
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 claims description 5
- 159000000003 magnesium salts Chemical class 0.000 claims description 5
- 150000002696 manganese Chemical class 0.000 claims description 5
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 5
- 229920000053 polysorbate 80 Polymers 0.000 claims description 5
- 239000001103 potassium chloride Substances 0.000 claims description 5
- 235000011164 potassium chloride Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 159000000007 calcium salts Chemical class 0.000 claims description 3
- 159000000000 sodium salts Chemical class 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 244000241235 Citrullus lanatus Species 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 238000000034 method Methods 0.000 abstract description 10
- 241000219109 Citrullus Species 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 3
- 235000002767 Daucus carota Nutrition 0.000 description 3
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 235000017807 phytochemicals Nutrition 0.000 description 3
- 229930000223 plant secondary metabolite Natural products 0.000 description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical group NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 241001674939 Caulanthus Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- -1 and pectase Proteins 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000000762 glandular Effects 0.000 description 1
- 125000003563 glycoside group Chemical group 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 150000002540 isothiocyanates Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of mixing fruits and vegetables fermented product and preparation method thereof.Described method includes 1) obtain mixing fruits and vegetables liquid after clean for mixing fruits and vegetables crushing, it is added thereto to pectase and cellulase carries out enzymolysis, it is thus achieved that enzymolysis liquid；2) after adding carbon source, nitrogen source and inorganic salts in described enzymolysis liquid, access Leuconostoc mesenteroides and carry out the first fermentation, when the pH value of zymotic fluid reduces by more than 0.5, it is thus achieved that the first zymotic fluid；3) after adding carbon source and nitrogen source in described first zymotic fluid, accessing compound lactobacillus and carry out the second fermentation, described compound lactobacillus includes streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, and Lactobacillus plantarum, when zymotic fluid total sugar content is less than 3wt%, it is thus achieved that the second zymotic fluid；4) by centrifugal after described second zymotic fluid mixing, after centrifuged supernatant homogeneous, sterilizing, mixing fruits and vegetables fermented product is prepared.The present invention program can obtain in shorter fermentation time to be had compared with low sugar contents, in good taste, the mixing fruits and vegetables fermented product of unique flavor.
Description
Technical field
The present invention relates to a kind of fermented product and preparation method thereof, particularly relate to a kind of mixing fruits and vegetables fermentation system
Product and preparation method thereof.
Background technology
Vegetables and types of fruits are various, and the food composition in China's resident's meals is than respectively 33.7% He
8.4%, it is the important component part of meals.Vegetables moisture content is many, and energy is low, rich in phytochemicals,
It is to provide the important sources of the trace element of needed by human, dietary fiber and natural anti-reflecting oxide.Wherein stem,
Leaf, flower vegetables, be carrotene, vitamin C, vitamin B2, mineral matter and dietary fiber
Good source.The lighter vegetables of the carrotene of dark vegetable, riboflavin and Vitamin C content are high, and
And containing more phytochemicals.Fruit moisture content 85%～90%, be needed by human vitamin,
Mineral matter and the important sources of dietary fiber.Wherein brassicaceous vegetable such as wild cabbage, cauliflower, cabbage etc.,
Containing phytochemicals such as armaticity isothiocyanates, it is mainly to press down cancer with what glycoside forms existed
Point.
Fruit carbohydrate containing is many compared with vegetables, mainly exists with disaccharide and monose, fruit contain in organic
Acid content is also enriched than vegetables, such as tartaric acid, citric acid, malic acid, tartaric acid etc., human body can be stimulated to disappear
Changing glandular secretion, improve a poor appetite, beneficially the digestion of food, organic acid stably has ascorbic simultaneously
Protective effect.Fruit or vegetables all have special biologically active and nutritive value with them, constitute
Health indispensable meals constituent.
Generally vegetables and fruit are to eat raw, also have some researchers both domestic and external attempt developing vegetables and
The fermented product of fruit, but the existing method preparing fruits and vegetables fermented product, such as beverage exists many
Defect, such as: 1) fermentation time is long, Japan that occupation rate of market is higher and the enzyme beverage in Taiwan, its
Fermentation period was commonly half a year to 3 years, 2) during fermentation ends, flavor substance lacks, cause acrid seriously,
And in order to overcome this problem and ensure not contaminate miscellaneous bacteria in longer fermentation time, it usually needs will fermentation
In liquid, sugar controls the level at up to 30-40%, and the highest sugared content so that even if the later stage is to fermentation
Liquid is again allocated and also is difficult to meet carbon hydrate in the low-sugar drink that our country specifies in GB28050
The requirement of thing (sugared) content≤5%.
Therefore, how to provide a kind of method, can obtain in shorter fermentation time have relatively low sugar contents,
Mixing fruits and vegetables fermented product in good taste, unique flavor becomes problem to be solved.
Summary of the invention
The invention provides a kind of preparation method mixing fruits and vegetables fermented product, by using specific enzymolysis
Step, fermentation step, and fermentation strain, in shorter fermentation time obtain have relatively low sugar contents,
In good taste, the mixing fruits and vegetables fermented product of unique flavor.
Present invention also offers a kind of mixing fruits and vegetables fermented product, made by above-mentioned fermentation process, tool
Have excellent compared with low sugar contents and taste and flavor.
A kind of preparation method mixing fruits and vegetables fermented product that the present invention provides, comprises the steps:
1) obtain mixing fruits and vegetables liquid after clean for mixing fruits and vegetables crushing, be added thereto to pectase and cellulose
Enzyme carries out enzymolysis, it is thus achieved that enzymolysis liquid, and described mixing fruits and vegetables include apple, pears, watermelon, sweet orange, Hu Luo
Fore-telling, ternip, cucumber and tomato；
2), after adding carbon source, nitrogen source and inorganic salts in described enzymolysis liquid, access Leuconostoc mesenteroides and carry out
First fermentation, when the pH value of zymotic fluid reduces by more than 0.5, it is thus achieved that the first zymotic fluid；
3), after adding carbon source and nitrogen source in described first zymotic fluid, access compound lactobacillus and carry out second
Ferment, described compound lactobacillus includes streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, and plant
Lactobacillus, when the total sugar content of zymotic fluid is less than 3wt%, it is thus achieved that the second zymotic fluid；
4) by centrifugal after described second zymotic fluid mixing, after centrifuged supernatant homogeneous, sterilizing, prepare mixed
Close fruits and vegetables fermented product.
In the solution of the present invention, described carbon source is sugar, and described nitrogen source is collagen peptide, and described inorganic salts are
One or more in calcium salt, phosphate, sylvite, manganese salt and magnesium salts.Above-mentioned carbon source, nitrogen source and nothing
The use of machine salt, on the one hand can meet the needs of Leuconostoc mesenteroides, compound lactobacillus-fermencucumber, the opposing party
Face will not produce harmful effect to the taste and flavor of later stage mixing fruits and vegetables fermented product.
In the detailed description of the invention of the present invention, step 1) in, described mixing fruits and vegetables are crushed to 40～
80 mesh.Generally the pH value of mixing fruits and vegetables liquid is 4～6, the bright string of goldbeater's skin under this pH value condition
Pearl bacterium energy normal fermentation.And mixing fruits and vegetables are crushed to 40～80 mesh, can promote to ferment when shorter
In carry out, can guarantee that the mouthfeel of the mixing fruits and vegetables fermented product of last acquisition is excellent simultaneously, such as, have good
Good stick-slip degree etc..The mixing fruit and vegetable materials wherein used is the raw material that fresh nothing is rotten.
In the scheme of the application, mixing fruits and vegetables have higher water content, are mixing fruits and vegetables after crushing
Liquid, can not additionally add water.Certainly those skilled in the art can also contain according to the mixing fruits and vegetables that it uses
The difference of the water yield, adds suitable water, such as can with water with the described fruits and vegetables weight ratio that mixes as 0.1-0.3:1
Ratio add water.
Further, step 1) in, the consumption of described pectase is every gram of mixing fruits and vegetables liquid 2～3 unit,
The consumption of described cellulase is every gram of mixing fruits and vegetables liquid 2～3 unit, and controls described enzymolysis processing
Temperature is 40～50 DEG C, and the time is 2～4h.
In the solution of the present invention, the apple that contains in described mixing fruits and vegetables, pears, watermelon, sweet orange, recklessly
The ratio of radish, ternip, cucumber and tomato is to be the most suitably adjusted, as long as ensureing mixed
The ratio of the enzyme closing fruits and vegetables gross weight and use meets above-mentioned requirements, can in the most described mixing fruits and vegetables
To include, by weight, 25 parts of apples, 25 parts of pears, 15 parts of watermelons, 5 parts of sweet oranges, 15 parts of Hu trailing plants
Fore-telling, 5 portions of ternips, 5 portions of cucumber, 5 portions of tomatoes.
In the another embodiment of the present invention, step 2) in, control in described enzymolysis liquid, base
In the gross weight of described enzymolysis liquid, the addition of described carbon source is 5～10wt%, and the addition in described nitrogen source is
0.3～0.8wt%, the addition of described inorganic salts is 0.1～0.3wt%, and controls described first fermentation
Temperature be 20～40 DEG C, shaking speed is 80～120r/min.
In another detailed description of the invention of the present invention, step 3) in, control to ferment described first
In liquid, gross weight based on described first zymotic fluid, the addition of described carbon source is 3～5wt%, described nitrogen
The addition in source is 0.3～0.8wt%, and controls streptococcus thermophilus in described compound lactobacillus, De Shi breast
Bacillus subspecies bulgaricus, and the weight proportion between Lactobacillus plantarum is 9:6:(5～9), described
The temperature of the second fermentation is 18～25 DEG C.In the second sweat, control the ratio of above-mentioned three kinds of bacterium,
And fermentation time and temperature are to ensure that and complete fermentation within a short period of time and obtain and have relatively low sugar and contain
Amount, in good taste, the key mixing fruits and vegetables fermented product of unique flavor.
In the scheme of the application, when the pH value of zymotic fluid reduces by more than 0.5, collect and obtain first
Zymotic fluid.Further, can reduce in the range of 0.5-0.7 in the pH value of zymotic fluid, collect also
Obtaining the first zymotic fluid, the first zymotic fluid obtained in above-mentioned pH value range is conducive to the later stage to obtain tool
Have compared with low sugar contents, in good taste, the mixing fruits and vegetables fermented product of unique flavor.And this sweat
Time is generally at 15-30 days.
In the scheme of the application, when the total sugar content of zymotic fluid is less than 3wt%, collects and obtain second
Zymotic fluid.Further, can collect and obtain at the total sugar content of zymotic fluid in the range of 1-3wt%
Obtaining the second zymotic fluid, the second zymotic fluid obtained within the above range, through the mixing fruit that subsequent step obtains
Vegetables fermented product is in good taste, unique flavor.And the time of this sweat is generally at 15-33 days.
Further, in above-mentioned second sweat, those skilled in the art can be during the fermentation
Stir or do not stir.Preferably, in described second sweat, stirred 60 minutes every 24 hours,
Shaking speed is 45-55r/min.Control above-mentioned stirring condition, mixing fruits and vegetables fermentation system can be optimized further
The taste and flavor of product.
Further, step 4) in, centrifugal condition can be 2000-6000g, 10-30 minute, goes out
Bacterium can use the UHTS that fermented product field is conventional, pasteurization etc..
Further, control in step 2) in, Leuconostoc mesenteroides described in every 1000mL enzymolysis liquid
Inoculum concentration is 1 × 107～1 × 109。
Further, control in step 3) in, compound described in the first zymotic fluid described in every 1000mL
The inoculum concentration of lactic acid bacteria is 1 × 107～1 × 109。
In the detailed description of the invention of the present invention, inoculate described Leuconostoc mesenteroides, streptococcus thermophilus,
Before lactobacillus delbruockii subspecies bulgaricus, and Lactobacillus plantarum, divide under the conditions of being additionally included in 35-37 DEG C
Above-mentioned bacterial strains is not cultivated in expanding culture medium the step of 10-12 hour；
The composition of described expansion culture medium includes: by weight, the Gly-His-Lys of 0.05-0.22 part, the nothing of 2-5 part
Machine salt, and the Tween 80 of 0.1 part, and the water of 90-97 part；Described inorganic salts include sodium salt, calcium
One or more in salt, manganese salt, sylvite and magnesium salts.
Further, described Gly-His-Lys can be collagen peptide powder.
Further, the composition of described expansion culture medium includes: by weight, the fish skin collagen peptide of 0.1 part
Powder, the sodium acetate of 3 parts, the dipotassium hydrogen phosphate of 0.01-0.15 part, the Tween 80 of 0.1 part, and 90 parts
Water.
The present invention uses above-mentioned expansion culture medium to be the training with specific composition for the application sweat
Support base, the orientation optimization to above-mentioned bacterial strains state can be realized so that enter enzymolysis liquid or fermentation at post incoulation
After in liquid, being advantageously implemented fermentation complete in shorter time and simultaneously obtain have relatively low sugar contents,
In good taste, the mixing fruits and vegetables fermented product of unique flavor.
A kind of mixing fruits and vegetables fermented product that the present invention provides, prepares according to described preparation method.
The scheme that the present invention provides has the advantage that
1, a kind of preparation method mixing fruits and vegetables fermented product that the present invention provides, can be at shorter fermentation time
In ferment compared with the mixing fruits and vegetables of low sugar contents, in good taste, unique flavor as within about 50-60 days, obtained to have
Goods, can improve the production efficiency of mixing fruits and vegetables fermented product, reduce production cost, and can also expire
The requirement of carbohydrate (sugared) content≤5% in the low-sugar drink of regulation in foot GB28050.
2, the mixing fruits and vegetables fermented product that the present invention provides, sugar content is low, in good taste, excellent in flavor, no
Need to carry out extra complicated allotment and i.e. can be used for filling, production cost can be reduced further, reduce and add
The use of agent, it is thus achieved that healthy, green mixing fruits and vegetables fermented product.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearer, below in conjunction with the reality of the present invention
Execute example, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described
Embodiment be a part of embodiment of the present invention rather than whole embodiments.Based on the reality in the present invention
Executing example, it is every other that those of ordinary skill in the art are obtained under not making creative work premise
Embodiment, broadly falls into the scope of protection of the invention.
Each bacterial strain that various embodiments of the present invention are used, collagen peptide, and pectase, cellulase
Commercially available.Pectase-enzyme activity mean value is 1-3 ten thousand unit；The vigor mean value of cellulase is 1-3
Ten thousand units.
Embodiment 1
1) mixing fruits and vegetables are broken and prepare enzymolysis liquid
Mixing fruits and vegetables (are included apple, pears, watermelon, sweet orange, carrot, ternip, cucumber and western red
Persimmon) clean be crushed to 40 mesh, obtain mix fruits and vegetables liquid, be added thereto to pectase and cellulase carried out
Enzymolysis, the consumption controlling described pectase is every gram of mixing fruits and vegetables liquid 2 unit, the use of described cellulase
Amount is every gram of mixing fruits and vegetables liquid 2 unit, at a temperature of 40 DEG C, enzymolysis 3h, it is thus achieved that enzymolysis liquid.
2) the first fermentation
Adding carbon source, nitrogen source and inorganic salts in described enzymolysis liquid, wherein said nitrogen source is collagen peptide；Control
Making in described enzymolysis liquid, the addition of described carbon source is 5wt%, and the addition in described nitrogen source is 0.3
Wt%, the addition of described inorganic salts is 0.1wt%, then accesses Leuconostoc mesenteroides, every 1000mL
The inoculum concentration of Leuconostoc mesenteroides described in enzymolysis liquid is 1 × 107, at a temperature of 35 DEG C, 100r/min's
Carry out the first fermentation under shaking speed, when the pH value of zymotic fluid reduces 0.5, prepare the first zymotic fluid；
Record this first fermentation time used.
3) the second fermentation
In described first zymotic fluid, add carbon source and nitrogen source, control in described first zymotic fluid, described
The addition of carbon source is 5wt%, and the addition in described nitrogen source is 0.8wt%, then accesses compound lactobacillus
Carrying out the second fermentation, described in every 1000mL, described in the first zymotic fluid, the inoculum concentration of compound lactobacillus is 1
×107, described compound lactobacillus includes that ratio is the streptococcus thermophilus of 9:6:9, Lactobacillus delbrueckii Bao Jiali
Sub-subspecies, and Lactobacillus plantarum, then ferment, when the total sugar content of zymotic fluid is low under the conditions of 18 DEG C
When 3wt%；Record this second fermentation time used.
4) mixing fruits and vegetables fermented product is obtained
By centrifugal after described second zymotic fluid mixing, with 4000g centrifugal force 15 minutes, take supernatant
After homogeneous, sterilizing, prepare mixing fruits and vegetables fermented product.
5) result:
AAS is used to record 4) the middle polyoses content mixed in fruits and vegetables fermented product obtained, knot
Fruit is shown in Table 1.
Enzymolysis time 3 hours in the present embodiment method, first 30 days used times of fermentation, the second fermentation used time
24 days, about 54 days total times.
Further, above-mentioned mixing fruits and vegetables fermented product is carried out tasting by the trial test group being made up of 10 people to be evaluated,
The results are shown in Table 1.
Embodiment 2
1) mixing fruits and vegetables are broken and prepare enzymolysis liquid
Mixing fruits and vegetables (are included apple, pears, watermelon, sweet orange, carrot, ternip, cucumber and western red
Persimmon) clean be crushed to 60 mesh, obtain mix fruits and vegetables liquid, be added thereto to pectase and cellulase carried out
Enzymolysis, the consumption controlling described pectase is every gram of mixing fruits and vegetables liquid 2.5 unit, described cellulase
Consumption is every gram of mixing fruits and vegetables liquid 2.5 unit, at a temperature of 45 DEG C, enzymolysis 2h, it is thus achieved that enzymolysis liquid.
2) bacterial strain expands cultivation
By Leuconostoc mesenteroides, streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, and plant breast
Bacillus, respectively under the conditions of 35-37 DEG C, is cultivated 10-12 hour, with to above-mentioned bacterial strains in expanding culture medium
It is oriented optimization；
The composition of described expansion culture medium includes: by weight, the Gly-His-Lys of 0.05-0.22 part, the nothing of 2-5 part
Machine salt, and the Tween 80 of 0.1 part, and the water of 90-97 part；Described inorganic salts include sodium salt, calcium
One or more in salt, manganese salt, sylvite and magnesium salts.
3) the first fermentation
Adding carbon source, nitrogen source and inorganic salts in described enzymolysis liquid, wherein said nitrogen source is fish skin collagen peptide；
Controlling in described enzymolysis liquid, the addition of described carbon source is 8wt%, and the addition in described nitrogen source is
0.5wt%, the addition of described inorganic salts is 0.15wt%, then accesses Leuconostoc mesenteroides, every 1000mL
The inoculum concentration of Leuconostoc mesenteroides described in enzymolysis liquid is 1 × 109, at a temperature of 20 DEG C, 80r/min shakes
Carry out the first fermentation under bed rotating speed, when the pH value of zymotic fluid reduces 0.6, prepare the first zymotic fluid；
Record this first fermentation time used.
4) the second fermentation
In described first zymotic fluid, add carbon source and nitrogen source, control in described first zymotic fluid, described
The addition of carbon source is 3wt%, and the addition in described nitrogen source is 0.5wt%, then accesses compound lactobacillus
Carrying out the second fermentation, described in every 1000mL, described in the first zymotic fluid, the inoculum concentration of compound lactobacillus is 1
×109, described compound lactobacillus includes that ratio is the streptococcus thermophilus of 9:6:7, Lactobacillus delbrueckii Bao Jiali
Sub-subspecies, and Lactobacillus plantarum, then ferment under the conditions of 20 DEG C, and every stirring in 24 hours
60 minutes, shaking speed was 45-55r/min, when the total sugar content of zymotic fluid is less than 2.5%；Record should
Second fermentation time used.
5) mixing fruits and vegetables fermented product is obtained
By centrifugal after described second zymotic fluid mixing, with 5000g centrifugal force 15 minutes, take supernatant
After homogeneous, sterilizing, prepare mixing fruits and vegetables fermented product.
6) result:
Method same as in Example 1 is used to record 4) the middle polysaccharide mixed in fruits and vegetables fermented product obtained
Content, the results are shown in Table 1.
Enzymolysis time 2 hours in the present embodiment method, first 29 days used times of fermentation, the second fermentation used time
21 days, about 50 days total times.
Further, above-mentioned mixing fruits and vegetables fermented product is carried out tasting by the trial test group being made up of 10 people to be evaluated,
The results are shown in Table 1.
Embodiment 3
1) mixing fruits and vegetables are broken and prepare enzymolysis liquid
Will mixing fruits and vegetables (include, by weight, 25 portions of apples, 25 portions of pears, 15 portions of watermelons, 5 parts sweet
Orange, 15 portions of carrots, 5 portions of ternips, 5 portions of cucumber, 5 portions of tomatoes) clean be crushed to 80 mesh,
To mixing fruits and vegetables liquid, it is added thereto to pectase and cellulase carries out enzymolysis, control described pectase
Consumption is every gram of mixing fruits and vegetables liquid 3 unit, and the consumption of described cellulase is that every gram of mixing fruits and vegetables liquid 3 is single
Position, at a temperature of 50 DEG C, enzymolysis 4h, it is thus achieved that enzymolysis liquid.
2) bacterial strain expands cultivation
By Leuconostoc mesenteroides, streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, and plant breast
Bacillus, respectively under the conditions of 35-37 DEG C, is cultivated 10-12 hour, with to above-mentioned bacterial strains in expanding culture medium
It is oriented optimization；
The composition of described expansion culture medium includes: by weight, the fish skin collagen Gly-His-Lys of 0.1 part, 3 parts
Sodium acetate, the dipotassium hydrogen phosphate of 0.01-0.15 part, the Tween 80 of 0.1 part, and the water of 90 parts.
3) the first fermentation
Adding carbon source, nitrogen source and inorganic salts in described enzymolysis liquid, wherein said nitrogen source is collagen peptide；Control
Making in described enzymolysis liquid, the addition of described carbon source is 10wt%, and the addition in described nitrogen source is 0.8
Wt%, the addition of described inorganic salts is 0.3wt%, then accesses Leuconostoc mesenteroides, every 1000mL
The inoculum concentration of Leuconostoc mesenteroides described in enzymolysis liquid is 1 × 108, at a temperature of 40 DEG C, 120r/min shakes
Carry out the first fermentation under bed rotating speed, when the pH value of zymotic fluid reduces 0.7, prepare the first zymotic fluid；
Record this first fermentation time used.
4) the second fermentation
In described first zymotic fluid, add carbon source and nitrogen source, control in described first zymotic fluid, described
The addition of carbon source is 5wt%, and the addition in described nitrogen source is 0.3wt%, then accesses compound lactobacillus
Carrying out the second fermentation, described in every 1000mL, described in the first zymotic fluid, the inoculum concentration of compound lactobacillus is 1
×108, described compound lactobacillus includes that ratio is the streptococcus thermophilus of 9:6:5, Lactobacillus delbrueckii Bao Jiali
Sub-subspecies, and Lactobacillus plantarum, then ferment, when the total sugar content of zymotic fluid is low under the conditions of 25 DEG C
When 3wt%；Record this second fermentation time used.
5) mixing fruits and vegetables fermented product is obtained
By centrifugal after described second zymotic fluid mixing, with 4000g centrifugal force 15 minutes, take supernatant
After homogeneous, sterilizing, prepare mixing fruits and vegetables fermented product.
6) result:
Method same as in Example 1 is used to record 4) the middle polysaccharide mixed in fruits and vegetables fermented product obtained
Content, the results are shown in Table 1.
Enzymolysis time 3 hours in the present embodiment method, first 23 days used times of fermentation, the second fermentation used time
25 days, about 48 days total times.
Further, above-mentioned mixing fruits and vegetables fermented product is carried out tasting by the trial test group being made up of 10 people to be evaluated,
The results are shown in Table 1.
Reference examples 1
Sweat embodiment 1 simultaneously, difference is, the institute added in described enzymolysis liquid and zymotic fluid
Stating nitrogen source is casein, beef extract, dusty yeast；Described compound lactobacillus includes that ratio is 24:16:60's
Streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, and Lactobacillus plantarum；
First fermentation is when the pH value of zymotic fluid reduces by more than 0.5, and the second fermentation contains when the total reducing sugar of zymotic fluid
When amount is less than 3wt%, records fermentation time respectively, and measure total sugar content in the fermented product being finally made,
Assay method, with embodiment 1, the results are shown in Table 1.
Enzymolysis time 3 hours in the present embodiment method, first 50 days used times of fermentation, the second fermentation used time
100 days, about 150 days total times.
Above-mentioned mixing fruits and vegetables fermented product is carried out tasting by the trial test group being made up of 10 people to be evaluated, and the results are shown in Table
1。
Reference examples 2
Sweat embodiment 1 simultaneously, difference is, the institute added in described enzymolysis liquid and zymotic fluid
Stating nitrogen source is casein, beef extract, dusty yeast；Described compound lactobacillus include ratio be 12:8:80 addicted to
Hot streptococcus, lactobacillus delbruockii subspecies bulgaricus, and Lactobacillus plantarum.
First fermentation is when the pH value of zymotic fluid reduces by more than 0.5, and the second fermentation contains when the total reducing sugar of zymotic fluid
When amount is less than 3wt%, record fermentation time respectively；And measure total sugar content in the fermented product being finally made,
Assay method, with embodiment 1, the results are shown in Table 1.
Enzymolysis time 3 hours in the present embodiment method, first 50 days used times of fermentation, the second fermentation used time
90 days, about 140 days total times.
Above-mentioned mixing fruits and vegetables fermented product is carried out tasting by the trial test group being made up of 10 people to be evaluated, and the results are shown in Table
1。
Table 1 Fermentation Process of Parameter measures and fermented product marking result
As seen from the results in Table 1: employing collagen peptide is as nitrogen source, and uses the thermophilic of special ratios scope
Streptococcus, lactobacillus delbruockii subspecies bulgaricus, and Lactobacillus plantarum can significantly shorten fermentation time,
And acquisition has compared with low sugar contents, in good taste, the mixing fruits and vegetables fermented product of unique flavor.In inoculation institute
State Leuconostoc mesenteroides, streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, and Lactobacillus plantarum
Before, respectively above-mentioned bacterial strains is cultivated 10-12 hour in expanding culture medium under the conditions of 35-37 DEG C, have
It is beneficial to realize fermentation complete in shorter time and obtain the mixing fruits and vegetables with more excellent taste and flavor
Fermented product.
Claims (8)
1. the preparation method mixing fruits and vegetables fermented product, it is characterised in that comprise the steps:
1) obtain mixing fruits and vegetables liquid after clean for mixing fruits and vegetables crushing, be added thereto to pectase and cellulose
Enzyme carries out enzymolysis, it is thus achieved that enzymolysis liquid, and described mixing fruits and vegetables include apple, pears, watermelon, sweet orange, Hu Luo
Fore-telling, ternip, cucumber and tomato；
2), after adding carbon source, nitrogen source and inorganic salts in described enzymolysis liquid, access Leuconostoc mesenteroides and carry out
First fermentation, when the pH value of zymotic fluid reduces by more than 0.5, it is thus achieved that the first zymotic fluid；
3), after adding carbon source and nitrogen source in described first zymotic fluid, access compound lactobacillus and carry out second
Ferment, described compound lactobacillus includes streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, and plant
Lactobacillus, when the total sugar content of zymotic fluid is less than 3wt%, it is thus achieved that the second zymotic fluid；
4) by centrifugal after described second zymotic fluid mixing, after centrifuged supernatant homogeneous, sterilizing, prepare mixed
Close fruits and vegetables fermented product；
Described carbon source be sugar, described nitrogen source is collagen peptide, described inorganic salts be calcium salt, phosphate, sylvite,
One or more in manganese salt and magnesium salts；
Step 3) in, control in described first zymotic fluid, gross weight based on described first zymotic fluid, institute
The addition stating carbon source is 3～5wt%, and the addition in described nitrogen source is 0.3～0.8wt%, and controls
Streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, and Lactobacillus plantarum in described compound lactobacillus
Between weight proportion be 9:6:(5～9), described second fermentation temperature be 18～25 DEG C.
Preparation method the most according to claim 1, it is characterised in that step 1) in, described fruit
The consumption of glue enzyme is every gram of mixing fruits and vegetables liquid 2～3 unit, and the consumption of described cellulase is every gram of mixing fruit
Vegetables liquid 2～3 unit, and the temperature controlling described enzymolysis processing is 40～50 DEG C, and the time is 2～4h.
Preparation method the most according to claim 1, it is characterised in that step 2) in, control
In described enzymolysis liquid, gross weight based on described enzymolysis liquid, the addition of described carbon source is 5～10wt%, institute
The addition stating nitrogen source is 0.3～0.8wt%, and the addition of described inorganic salts is 0.1～0.3wt%, and
The temperature controlling described first fermentation is 20～40 DEG C, and shaking speed is 80～120r/min.
Preparation method the most according to claim 1, it is characterised in that in described second sweat,
Stirring 60 minutes every 24 hours, shaking speed is 45-55r/min.
5. according to the preparation method described in claim 1 or 3, it is characterised in that control in step 2)
In, described in every 1000mL enzymolysis liquid, the inoculum concentration of Leuconostoc mesenteroides is 1 × 107～1 × 109。
Preparation method the most according to claim 1, it is characterised in that control in step 3) in, often
Described in 1000mL, the inoculum concentration of compound lactobacillus described in the first zymotic fluid is 1 × 107～1 × 109。
Preparation method the most according to claim 1, it is characterised in that at the inoculation bright string of described goldbeater's skin
Before pearl bacterium, streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, and Lactobacillus plantarum, also wrap
Include the step cultivated in expanding culture medium by above-mentioned bacterial strains respectively under the conditions of 35-37 DEG C 10-12 hour；
The composition of described expansion culture medium includes: by weight, the Gly-His-Lys of 0.05-0.22 part, the nothing of 2-5 part
Machine salt, and 0.1 part of Tween 80, and the water of 90-97 part；Described inorganic salts include sodium salt, calcium salt,
One or more in manganese salt, sylvite and magnesium salts.
8. a mixing fruits and vegetables fermented product, it is characterised in that arbitrary described according to claim 1 to 7
Preparation method prepare.
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| CN109864233A (en) * | 2018-09-14 | 2019-06-11 | 浙江李子园食品股份有限公司 | A kind of fermented apple juice and preparation method thereof rich in active plant lactobacillus |
| CN109315771A (en) * | 2018-11-02 | 2019-02-12 | 云南师范大学 | A kind of fruits and vegetables mixed fermentation product and preparation method thereof |
| CN111213859A (en) * | 2019-10-24 | 2020-06-02 | 甘肃省农业科学院农产品贮藏加工研究所 | Probiotic fermented apple pulp and preparation method thereof |
| CN115137026A (en) * | 2022-07-15 | 2022-10-04 | 广州市巴菲巴健康产业有限公司 | Fruit and vegetable juice fermentation composition and preparation method thereof |
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Effective date of registration: 20190507 Address after: 100015 6th Floor, No. 24 Jiuxianqiao Middle Road, Chaoyang District, Beijing Co-patentee after: PERFECT (GUANGDONG) COMMODITY Co.,Ltd. Patentee after: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES Co.,Ltd. Co-patentee after: PERFECT (CHINA) Co.,Ltd. Address before: 100015 6th Floor, No. 24 Jiuxianqiao Middle Road, Chaoyang District, Beijing Co-patentee before: PERFECT (CHINA) Co.,Ltd. Patentee before: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD & FERMENTATION INDUSTRIES Co.,Ltd. |